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In a medium bowl, mix together the parmesan, ricotta, mozzarella, fresh parsley, and a pinch of salt and pepper. Set this mixture aside.
In a large soup pot or Dutch oven, heat olive oil over medium heat.
Add the diced onion along with a pinch of salt, and sauté for about 4 minutes.
Stir in the minced garlic and cook for an additional 30 seconds until fragrant.
Add the Italian sausage and ground beef to the pot, breaking it apart with a wooden spoon. Cook until the meat is no longer pink.
Season the mixture with salt, pepper, dried basil, oregano, parsley, Italian seasoning, and red pepper. Stir well.
Incorporate the tomato paste and cook for a couple of minutes, stirring frequently.
Pour in the chicken stock and marinara sauce, bringing the mixture to a boil.
Add the broken lasagna noodles, then reduce the heat and let it simmer for about 10 minutes, or until the noodles are al dente, stirring occasionally.
Once the noodles are cooked, stir in the heavy cream and torn fresh basil. Adjust the seasonings to taste.
Serve the soup hot, topped with a dollop of the ricotta mixture.